Eggless omelette
Ingredients
For 4 people
150 g chickpea flour
300ml of cold water
1 potato
1 onion
oil salt
parsley
Let's start with a 24cm or 26cm diameter non-stick pan on the stove.
Add two tablespoons of olive oil, a medium-large potato cut into half a centimeter large cubes and a finely chopped medium onion. If you like, you can replace the potato with zucchini and the onion with bacon, or the combination you prefer with other ingredients.
Cook for about ten minutes over medium heat with the lid on, stirring every 2 minutes.
In the meantime, put 150 g of chickpea flour in a bowl, add 300 ml of cold water and mix, salt, pepper to taste, if you want a thicker and softer omelette you can add 10 drops of lemon and a teaspoon of baking soda to taste. mix for one minute with the immersion blender to emulsify.
Remove the potatoes from the stove and add them to the batter, mix immediately, season with salt, add parsley.
put the same pan back on the stove, without washing it, add a little more oil and heat it up but not too much, add the batter, distribute well and cover.
cooking 10 minutes, but halfway through cooking check underneath that it doesn't burn, and possibly lower the heat.
after 10 minutes if the omelette is firm you can turn it over, grease the lid or a plate, turn the omelette upside down and put it back to cook for another 2 minutes.
You can also cook the omelette in the oven at 190°C for 20 minutes and bake with the oven already hot.
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